So what’s a broth bowl? It’s a flavorful broth poured over noodles, veggies, and protein, and it’s trending because it hits that cozy-but-light spot, you know? These broth bowls take 20 minutes: a gingery miso broth, tender butternut squash, spinach, and a jammy egg on top. OH MY GOSH, that first slurp on a chilly night.
Why You’ll Love This Broth Bowl Recipe
- It’s cozy but light. You get a warm, slurpable bowl that won’t weigh you down.
- It’s ready in 20 minutes. The squash, eggs, and noodles all cook at the same time. It’s one of the fastest meals in our easy fall dinner ideas.
- It’s easy to switch up. Go vegan, add chicken, or crank up the heat. The variations are below.
Ingredients You’ll Need
Simple, big flavor. The exact amounts are in the recipe card below. Here’s what matters.
Low-sodium broth. Miso and soy sauce are both salty, so starting with low-sodium broth keeps the bowl balanced. Chicken or vegetable both work.
White miso paste. It’s mild, a little sweet, and the heart of this miso broth bowl. Find it in the refrigerated section near the tofu. Yellow miso works too. Red miso is stronger, so use a little less.
Butternut squash. Buy it pre-cut and trim the cubes to about ½ inch (1 cm) so they cook in 8–10 minutes.
Fresh ginger and garlic. Grate them straight into the pot. Tube ginger paste works in a pinch.
Rice noodles or ramen. Rice noodles are naturally gluten-free, while ramen gives you that classic chewy bite. Cook either one according to the package.
Eggs. Six and a half minutes gets you that jammy, just-set yolk. It’s so worth it.
Chili crisp. It’s optional, but it adds crunch and a little heat. I’ll be real with you: once you try it on this, it’s hard to go back.
How to Make Broth Bowls
Five easy steps. The squash, eggs, and noodles all cook at the same time. The full recipe card is below.
- Simmer the broth and squash. Bring the broth, ginger, and garlic to a simmer, then add the squash and cook until tender.
Tip: Keep it at a gentle simmer, not a hard boil, so the squash holds its shape. - Cook the jammy eggs. Boil the eggs for 6½ minutes, cool them in cold water, and peel.
Tip: Lower the eggs into water that’s already boiling, and set a timer. Thirty seconds makes a real difference. - Cook the noodles. Cook them according to the package, drain, and divide between two bowls.
Tip: Rinse rice noodles with warm water after draining so they don’t stick together. - Add the miso, off the heat. Turn off the burner, whisk the miso with a ladle of hot broth, then stir it back in with the soy sauce and spinach.
Tip: Here’s the thing: boiling miso dulls its flavor and aroma. Adding it off the heat keeps the broth rich and savory, and whisking it with a little broth first stops it from clumping. - Build the bowls. Ladle the broth, squash, and spinach over the noodles. Top with halved eggs, sesame oil, green onions, and chili crisp.
Tip: Warm your bowls with hot water first so the broth stays hot longer.
Tips for Success
Taste before adding salt. Between the miso and soy sauce, it’s usually salty enough. Add more soy sauce only after tasting.
Don’t overcook the noodles. They keep softening in the hot broth, so drain them right when they’re tender.
Grate, don’t chop. Grated ginger and garlic melt into the broth. Chopped pieces just float around.
Round it out. Pair it with one of our fall salad recipes for a light, cozy dinner. Trust me on this.
Variations
Vegan broth bowl. Use vegetable broth and swap the eggs for cubes of firm or baked tofu. Warm the tofu in the broth with the squash for the last few minutes. Double-check that your noodles are egg-free, since some ramen isn’t.
Chicken broth bowl. Stir in shredded rotisserie chicken along with the spinach, and let it warm through for a minute. It makes a heartier, cozy noodle bowl.
Spicy broth bowl. Whisk 1–2 tsp of gochujang or sriracha into the miso before adding it to the broth. Finish with an extra spoonful of chili crisp.
Storage & Reheating
Store it separately. Keep the broth and squash in one container, and the noodles and peeled eggs in others. The broth keeps up to 3 days in the fridge. Eat the eggs within 2 days.
Reheat gently. Warm the broth over medium-low heat without letting it boil, which protects the miso flavor. Stir in fresh spinach and pour it over the noodles.
Freezing: The broth and squash freeze for up to 3 months. The noodles, eggs, and spinach don’t freeze well, so make those fresh.
FAQ
What’s the difference between a broth bowl and soup?
A broth bowl is built in the bowl. You cook the noodles, eggs, and toppings separately, then ladle hot broth over them, so everything keeps its own texture. Soup usually simmers everything together in one pot. Want the classic kind? Browse our fall soup recipes, all ready in 30 minutes or less.
Can I make broth bowls ahead of time?
Yes, store the parts separately. Keep the broth with the squash in one container and the noodles and peeled eggs in others for up to 3 days; eat the eggs within 2. Reheat the broth gently without boiling, stir in fresh spinach, and pour it over the noodles. Stored together, the noodles soak up the broth and turn mushy.
Are broth bowls gluten-free?
They can be. Rice noodles are naturally gluten-free, but ramen noodles aren’t. Swap the soy sauce for tamari, and check your miso and broth labels, since some brands contain barley or wheat. With those swaps, this fall broth bowl works for a gluten-free diet.
You’ve got this. — Chef Julia.
20-Minute Fall Broth Bowl (Miso Ginger with Butternut Squash)
Prep Time: 8 minutes
Cook Time: 12 minutes
Total Time: 20 minutes
Servings: 2
Ingredients
- 3 cups (720 ml) low-sodium chicken or vegetable broth
- 1 tsp freshly grated ginger
- 1 garlic clove, grated
- 1 1/2 cups (200 g) butternut squash, cut into 1/2-inch (1 cm) cubes
- 4 oz (115 g) rice noodles or ramen noodles
- 2 large eggs
- 1 tbsp white miso paste
- 1 tbsp soy sauce
- 2 cups (60 g) baby spinach
- 1 tsp toasted sesame oil
- 2 green onions, sliced
- Chili crisp, to serve (optional)
Instructions
- Bring broth, ginger, and garlic to a simmer in a medium pot. Add squash and simmer 8–10 minutes until tender.
- Meanwhile, boil the eggs 6 1/2 minutes for jammy yolks, then cool in cold water and peel.
- Cook the noodles according to the package, and drain and divide between 2 bowls.
- Turn off the heat under the broth. Whisk miso with a ladle of hot broth, then stir it back into the pot with soy sauce and spinach.
- Ladle broth, squash, and spinach over the noodles. Top with halved eggs, sesame oil, green onions, and chili crisp.